Cool Water Cafe - Food & Beverage Outlet Manager

The Woodlands Resort & Conference Center

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Job Description

The Woodlands Resort and Conference Center
Cool Water Cafe- Food & Beverage Outlet Manager 
 
The Howard Hughes name is synonymous with entrepreneurial vision, tenacity and a pioneering spirit, values that today are embodied by The Howard Hughes Corporation.  While Hughes’ passion for aviation and the silver screen are legendary, it was his visionary investment in real estate that forms the bedrock of the company today.  At the core of our DNA we believe we can Make Life Extraordinary.  For our people, for our stakeholders, for our shareholders and for the people that live, breathe, consume and experience our brand.
 
We believe in “Thinking Big” at The Howard Hughes Corporation.  We are driven by entrepreneurialism, a passion for excellence, and an unrelenting dedication to success.  Our mission is to be the pre-eminent developer and operator of master planned communities and mixed-use properties.  We create timeless places and memorable experiences that inspire people while driving sustainable, long-term growth and value for our shareholders. We create environments where people want to live, work, shop, dine and play from coast to coast.
 
POSITION SUMMARY:   
The Cool Water Cafe General Manager is responsible for ensuring the highest quality in food, beverage and service, while maximizing the potential profitability of the outlet.  Responsible of developing, implementing and maintaining quality standards for restaurant operations, including supervision, training and direction of service staff.  Write staff schedules in accordance with business volumes and control costs to meet budget.  Ensure excellent customer service
 
RESPONSIBILITIES:
  • Interview, select, train, supervise, counsel and discipline staff for the efficient operation of the outlet.  Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.  Schedule and direct staff in their work assignments.
  • Interact positively with customers promoting hotel facilities and services.  Resolve problems to the satisfaction of involved parties.  Answer telephones in a clear voice, coordinate and document reservations.  Organize special events in the restaurant.  Maintain communication with all departments to ensure customer service needs are met.
  • Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.
  • Maintain profitability of outlet to support overall hotel operation.  Control payroll and equipment costs (minimizing loss and misuse).  Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.  Evaluate cost effectiveness of all aspects of operation.  Develop and implement cost saving and profit enhancing measures.
  • Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
ADDITIONAL RESPONSIBILITIES:
 
·        Work in a cooperative and friendly manner with fellow employees, set a positive example.
·        Provide the highest level of guest service to the hotel’s clients.
·        Maintain professional attire and personal hygiene.
·        Maintain a clean, neat and orderly work area.
·        Read, understand and follow all policies, procedures and practices as stated in the Employee Handbook.
·        Promptly report accidents, injuries, property damage or loss to Security.
·        Keep accurate communications flowing freely among all hotel departments.
·        Inform management promptly of any work-related problems or guest complaints.
·        Promote the hotel through goodwill, courtesy and a positive attitude.
·        Attend all scheduled training classes and meetings.
·        Continue to learn and grow in the position.
·        Perform any reasonable request as assigned or directed by management.
·        Provide for a safe work environment by following all safety and security procedures and rules.
·        Comply with all applicable federal, state and local laws ordinances as they apply to the hotel, guest and employees.
·        Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. 
 
QUALIFICATIONS:
 
  • Excellent communication skills
  • Excellent organization skills
  • Excellent interpersonal skills
  • Flexible to work varying schedules
  • High energy level
  • Must be able to work outside (pool area)
EXPERIENCE:
  • Minimum 3 years supervisory experience
  • Minimum of 1 year as restaurant manager in similar property
  • High volume dining service or culinary training preferred
“All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, disability or protected veteran status.”
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